Put the cream into a medium mixing bowl and whip until the cream holds it’s shaped nicely
Place 1 layer of cake on a plate/ stand and spread with 2-3 tablespoon jam
Top with ⅔ of the cream – either pipe it on or smooth it out with a knife – then top with the second layer of cake
Spread a thin layer of cream across the top and scatter chocolate flakes over, leaving a 2cm border around the cake edge
Pipe the rest of the cream around the edge of the cake (I used a Wilton 8b nozzle)
Best served immediately but this cake can be covered and stored in the fridge for up to 2 days (let sit at room temperature for 1 hour prior to serving)
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